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Simple Salisbury Steak with Brown Gravy

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Ingredients
  

For the Salisbury Steaks:

  • 1 pound ground beef I recommend 80/20 for the juiciest steaks
  • ¼ cup breadcrumbs These help hold the patties together
  • ¼ cup milk Milk adds moisture to the patties
  • 1 small onion finely chopped (Adds sweetness and flavor)
  • 1 egg Helps bind everything together
  • 1 tablespoon Worcestershire sauce Gives the beef that savory umami flavor
  • 1 teaspoon garlic powder For a little extra punch
  • ½ teaspoon salt Season to taste
  • ½ teaspoon black pepper For a bit of spice
  • 1 tablespoon olive oil For cooking the steaks

For the Brown Gravy:

  • 2 cups beef broth I recommend low-sodium for a balanced flavor
  • 2 tablespoons all-purpose flour To thicken the gravy
  • 2 tablespoons butter For a rich, smooth texture
  • 1 small onion finely chopped (We’re using onion again to deepen the flavor)
  • 1 teaspoon garlic powder Yes, more garlic—it’s essential
  • ½ teaspoon salt Season it just right
  • ¼ teaspoon black pepper A pinch of pepper for a little heat
  • 1 tablespoon Worcestershire sauce It adds depth to the gravy

Instructions
 

Step 1: Form the Salisbury Steaks

  • First up, let’s start by making the patties. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Now, I know mixing raw meat isn’t the most glamorous task, but trust me, it’s worth it. I always use my hands to mix it all together. It might feel a little weird at first, but you’ll get everything well incorporated, and the patties will hold together perfectly when you cook them.
  • Once the mixture is all mixed up, divide it into four equal portions and shape them into oval patties. You don’t have to worry about them being perfectly shaped—just keep them roughly the same size so they cook evenly.

Step 2: Cook the Patties

  • Heat up 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot (but not smoking!), carefully add the patties to the skillet. They should sizzle right away, which is a good sign!
  • Cook the patties for about 4-5 minutes per side. You want them to get nicely browned on both sides. Once they’re golden and cooked through, transfer them to a plate and cover them loosely with foil to keep them warm. Don’t clean the skillet just yet, because all that flavor left behind is going to be the base of our amazing gravy.

Step 3: Make the Brown Gravy

  • Now that the patties are resting, it’s time to make the gravy. Start by adding 2 tablespoons of butter to the same skillet and letting it melt. As the butter melts, be sure to scrape up any bits of beef that are stuck to the bottom of the pan. Those bits are packed with flavor, so we definitely want to incorporate them into the gravy.
  • Once the butter is melted, add the chopped onion to the pan and sauté it for about 3-4 minutes, or until it softens and becomes fragrant. The onion will give the gravy a nice, sweet flavor that balances out the savory beef.
  • Next, sprinkle in the flour and stir it constantly. The flour will thicken the gravy, so make sure to cook it for about a minute to remove any raw flour taste. After that, slowly pour in the beef broth, stirring constantly to prevent any lumps from forming. This is when things start to come together—watch as the gravy thickens into a smooth, velvety consistency.
  • Now, add the garlic powder, salt, pepper, and Worcestershire sauce. Let the gravy simmer for about 5-7 minutes, stirring occasionally, until it thickens up just the way you want it. If the gravy gets too thick, don’t worry! You can always add a little more broth to thin it out.

Step 4: Combine the Steaks and Gravy

  • Once your gravy has reached the perfect consistency, it’s time to add the patties back into the skillet. Place the Salisbury steaks into the gravy and spoon some of that rich sauce over the top of each patty. Let them simmer in the gravy for an additional 5 minutes to soak up all that flavor.
  • When you’re ready to serve, you’ll have juicy, flavorful Salisbury steaks smothered in brown gravy. It’s as simple as that!